PEF: A Greener Way to Process Food
Our PEF systems reduce waste, cut emissions, and use less energy — making food production more sustainable.
PEF helps reduce water and energy consumption, cut emissions, and streamlines food production — all while lowering costs and supporting greener practices.
In 2023-24 Elea PEF
systems help to save
920,000 tonnes of C02
5,200,000 m3 of water
Why PEF is a Sustainable Choice
PEF is a clean, non-thermal processing method that uses short, high-voltage electrical pulses to gently open plant cell membranes. This small electrical effect delivers major sustainability benefits across many food applications — from potatoes and juice to wine, beer, olive oil, and more.
PEF improves Sustainability for
Potato Processing
Vegetable Processing
Drying
Wine and Grapes
Juice and Smoothies
Brewing
Olive Oil
Microalgae
Biotech
By-Product Valorisation
Potato Processing Vegetable Processing Drying Wine and Grapes Juice and Smoothies Brewing Olive Oil Microalgae Biotech By-Product Valorisation
PEF sustainability benefits
The Key Benefits of Elea PEF for
Sustainable Food Processing
Reduce Energy Consumption
PEF replaces energy-intensive thermal steps like blanching or preheating, reducing total energy use by up to 90%. In potato processing, for example, replacing the conventional preheater with a PEF Advantage system significantly cuts energy demand while maintaining product quality. This not only lowers utility costs but also simplifies the line and reduces the system’s thermal load.
In juice processing, PEF pasteurization can consume as little as 110 kJ/kg, compared to 150–280 kJ/kg for thermal or high-pressure alternatives. Thanks to this efficiency, processors using renewable electricity — like solar, wind, or hydro — can further reduce environmental impact and operate nearly carbon-free.
Cut Carbon Emissions
Lower energy use directly translates into lower CO₂ emissions. By minimising heating requirements and reducing processing time,
Elea PEF systems help companies align with their climate goals and decarbonisation strategies. Combined with renewable energy sources, our customers can achieve ultra-low or even net-zero carbon processing.
Increase Yield
PEF helps processors do more with less:
Less food waste from breakage or inefficient slicing
Higher yields — up to 10% more olive oil, improved juice extraction
Smaller equipment footprint and reduced thermal infrastructure
By significantly reducing thermal load, water use, and processing time, PEF systems help lower the overall carbon footprint of food production. Our customers can use PEF in combination with renewable energy sources to reduce dependency on fossil fuels.
Save Water
PEF drastically reduces water use — especially in potato processing, where water demand can drop by up to 90%. This not only conserves vital resources but also decreases wastewater volumes and treatment costs.
Supporting Crop Diversity and Agricultural Value
PEF technology supports more sustainable farming and food systems by enabling the use of a wider variety of crops, including those that may otherwise go to waste. In potato processing, PEF softens harder varieties that are typically difficult to cut or peel, allowing processors to work with a broader range of cultivars — including regional, seasonal, or cosmetically imperfect tubers.
In grape processing, PEF helps extract high-value compounds from varieties with thicker skins or lower juice yield, or from crops with less-than-ideal growing conditions, expanding options for winemakers.
Application-Specific Benefits
How PEF affects each application sustainably
Potato Processing
PEF revolutionizes potato processing by reducing energy and water use by up to 90%. By softening cell structures, it enables smoother cutting and reduces fines and breakage. The result is higher yield, less waste, and 10% lower oil uptake during frying — with crisper, more uniform fries and chips.
Juice Processing
PEF gently pasteurizes juices at low energy input (as little as 110 kJ/kg), preserving vitamins, colours, and fresh taste while extending shelf life. It also enhances extraction from fruits and vegetables, boosting yield without added enzymes and significantly reducing processing costs and resource use.
Wine & Grape Processing
PEF accelerates maceration and fermentation in winemaking, unlocking more polyphenols and colour compounds naturally even from harder or underused grape varieties which increases the value from every harvest. It reduces the need for additives like SO₂ and cuts down water usage during processing. Winemakers benefit from more expressive wines, shorter cycles, and greater sustainability.
Olive Oil
PEF improves olive cell rupture before malaxation, leading to up to 10% higher oil yield and richer polyphenol content — all while reducing thermal load and processing time. This enables producers to craft more flavourful, nutrient-dense oils with lower energy and water inputs.
Brewing Applications
Brewers use PEF to enhance microbial control, speed up fermentation, and recover valuable nutrients from yeast. This enables more sustainable brewing with less energy input, improved product stability, and added value from what was previously waste.
Sustainability built in
How Elea facilitates better
sustainability with its working practice
Locally Engineered for a Global Impact
All Elea PEF Advantage systems are developed and manufactured in our neighbourhood in Quakenbrück, Germany. By producing locally, we reduce transport emissions, maintain the highest engineering standards, and support the regional economy.
Our systems are compact, modular, and energy-efficient, designed to integrate seamlessly into existing food production lines — with minimal disruption and maximum environmental benefit.
Technology Longevity & Circular Design
At Elea, we design our PEF Advantage systems to deliver long-term value — for our customers and the planet. Built from high-quality, durable materials, our systems are engineered to adapt as technology and processing needs evolve. Their modular design allows for seamless upgrades, enabling operators to access the latest innovations without replacing entire systems.
A strong example is our long-term collaboration with Wernsing, where a 14-year-old generator was successfully upgraded to current build standards with modern components — significantly extending its lifecycle and performance.
This philosophy aligns with circular economy principles: fewer replacements, longer product life, and more efficient use of resources across the food industry. To further support this, Elea systems are:
Durable and future-proof, using high-grade materials and components
Modular and upgradeable, to grow alongside your operations
Supported by expert global service, ensuring long operating life
Available to rent, reducing capital barriers and enabling wider access to sustainable technology
All major components are designed to be repaired or rebuilt. When parts reach end-of-life, damaged electronics are recycled through licensed partners, and scrap stainless steel is responsibly processed through certified recyclers.
We also prioritise standardisation and component sharing to simplify maintenance and minimise overproduction. For example, voltage and current sensors are shared across our HVP 20 and HVP 80 systems, the PEF Pilot and B1 use common electronic parts, and all Elea systems feature the same HMI model — making spare parts management easier and more sustainable.
Life Cycle Assessment & Transparency
We are committed to transparent impact measurement. Elea collaborated with sustainability expert Dr. Sergiy Smetana from the German Institute of Food Technologies (DIL) to conduct a life cycle assessment (LCA) of our PEF technology. This helps us continuously improve and openly communicate the environmental benefits of our systems.
The Life Cycle Assessment confirmed that PEF can dramatically reduce energy and water consumption and significantly lower CO₂ emissions across various food processes. Especially in potato and juice processing, LCA results demonstrate PEF’s outstanding environmental profile — particularly when paired with renewable energy sources.
Trusted and Globally Proven
With nearly 300 PEF systems in operation worldwide, Elea is the global leader in Pulsed Electric Field technology. Our solutions empower food producers to enhance product quality, optimise processes, and achieve meaningful reductions in energy use and waste. Together, we’re advancing a more efficient and sustainable food industry.
Elea PEF sustainability examples
Savings in French Fries processing
Increase yield and reduce oil, water and energy usage.
Examples shown here: 26 t/h raw material French fries line, 7,700 production hours per year
92,000 t/a untreated
92,957 t/a with PEF
+957 t/a yield increase with PEF
Increased Yield
Due to smoother cutting, PEF help to reduce waste, breakage, fines and starch leakage in the process water.
5,244 t/a untreated
4,876 t/a with PEF
-368 t/a oil consumption with PEF
The smooth cutting surface lowers oil uptake into the product. Together with reduced fines and lower process temperatures, PEF help extending the lifespan of the frying oil.
Oil Savings
6,000 m3/a with PEF
30,000 m3/a untreated
-24,000 m3/a water consumption with PEF
Water Savings
Improved cutting helps lowering the starch content in the wash water and reducing water consumption.
11,206,000 kWh/a untreated
300,000 kWh/a with PEF
-10,906,000 kWh/a energy consumption with PEF
Energy Savings
Replacing the thermal preheater reduces energy consumption by 90%. Enhanced heat transfer allows for shorter blanching, drying and frying times.
Savings in Potato Chip processing
Increase yield and reduce oil consumption
Examples shown here: 5,1 t/h raw material potato chips line, 5.120 production hours per year
5,785 t/a untreated
5,852 t/a with PEF
+67 t/a yield increase with PEF
Increased Yield
Due to smoother cutting, PEF help to reduce waste, breakage, fines and starch leakage in the process water.
-174 t/a oil consumption with PEF
1,562 t/a with PEF
1,736 t/a untreated
The smooth cutting surface lowers oil uptake into the product. Together with reduced fines and lower process temperatures, PEF help extending the lifespan of the frying oil.
Oil Savings
Social Sustainability at Elea
How Elea facilitates better
sustainability with its working practice
Education, Students & Open Doors
Elea actively partners with national and international students and universities, offering internships, research opportunities, and thesis projects. Students work directly on applied food technology and real-world innovations.
We also host regular open days at our headquarters in Quakenbrück, welcoming schools, universities, and the public to discover PEF technology, sustainability in food processing, and what working at Elea looks like.
Strong Roots, Local Impact
We are proud of our foundation in Quakenbrück, Germany, where Elea was born and continues to grow. Our investment in a new company building, participation in local events, and regional collaborations reflect our commitment to our community.
By staying deeply connected to our hometown, we support long-term social and economic sustainability — not just globally, but locally, where it matters most.
A Workplace That Works for People
At Elea, our employees are the heart of what we do. We’re committed to building a work environment where people thrive — professionally, personally, and collectively.
- We offer meaningful careers where everyone contributes to global sustainability goals.
- Our team benefits from flexible working models that support work-life balance, we are even certified as family-friendly-employer.
- We provide continuous learning opportunities and encourage international collaboration.
- Our workplace culture is built on inclusion, diversity, respect, and shared purpose.
- We support health and wellness through supplemental health insurance options and monetary contributions to gym memberships via eGym Wellpass.
Our people aren’t just employees — they are innovators, collaborators, and community builders who drive change in the food industry.